AI'm making chocolate mousse to be used as a cake filling. I used this recipe by Wilton: http://m.wilton.com/recipes/recipe.cfm?alias=Chocolate-Mousse-Filling
But instead of using egg whites (I wasn't comfortable using raw egg whites) I followed a rule of thumb I read that you can substitute each egg white in a recipe with 2 tsp meringue powder and 2 tbsps water (beaten until soft and wispy). So I followed everything else in the Wilton recipe but my mousse turned out super runny. Way too liquidy to be used as a cake filling. Some suggested refrigerating it to stiffen it up, but I'm concerned that the cake will turn into a gooey mess if it's not in a refrigerator for awhile (which it will have to be). Any way to salvage the mousse??
AYou can make an eggless chocolate mousse by folding melted and cooled chocolate into stiffly whipped cream.
2 Tbl cocoa powder 5 tablespoons boiling water 7 oz bittersweet chocolate chopped fine 1 1/2 cups cold heavy cream 1 tablespoon granulated sugar 1/8 tsp table salt
Mix cocoa powder and boiling water together until smooth. Melt the chocolate over a double boiler, then stir in the cocoa powder mixture. Let cool to below 90 degrees. Whip the cream, sugar, and salt on high speed until soft peaks form. Fold the whipped cream into the chocolate in 3 parts. Refrigerate until firm.
AThanks. Will this mousse hold its shape and consistency if it's out of the refrigerator? Doesn't it need some sort of stabilizer (egg whites, meringue powder, gelatin, etc) so it holds?
AIt does stay pudding like in consistency. When it's cold, it's firm enough to slice. I use it for a chocolate mousse pie all the time. Refrigerate it first to fully set it up. It's made of chocolate and cream, like a ganache, so it does hold it's consistency like ganache does.
I mix ganache with BC for a mousse like consistency, I use it in the dam as it does not crust but it is delicious. I also add some chocolate chips or nuts or whatever on top. Yum!